Blackberry Coulis Soaked Polenta Pudding W/mascarpone Cream

Blackberry Coulis Soaked Polenta Pudding W/mascarpone Cream Ingredients

PUDDING	BERRY COMPOTE
1 c Polenta	4 c Fresh blackberries
2 c Bread flour	1/2 c Granulated sugar; (adjust
2 Egg yolks	MASCARPONE CREAM
4 Eggs	4 oz Mascarpone
1/4 Tahitian vanilla bean;	8 oz Whipping cream
4 c Powdered sugar	1 1/2 oz Sugar
1 1/2 c Sweet butter

Instructions for Blackberry Coulis Soaked Polenta Pudding W/mascarpone Cream

Cook together blackberries and sugar for 10 minutes, save a few berries for garnish. Whip together mascarpone, whipping cream and the 1 1/2 oz sugar to a soft peak. For pudding: In an electric mixer beat the soft butter, sugar, and vanilla until creamy. Beat in the eggs and egg yolks one at a time. Fold in flour and polenta. Pour into 12" greased and floured cake pan. Bake 1 hour, 15 min. in a preheated oven at 325 degrees. Unmold on a rack and let cool. Cut cake into 12 wedges. Place cake wedges in a larger size cake pan. Pour cooked berries and juices on top and around cake, cover and soak overnight (baste several times with juices). Divide cake wedges on plates, place one spoonful of mascarpone cream on top of each and garnish with a few fresh berries, fresh mint tips and some of the berry juices. Chef Jeanty recommends Chandon Blanc de Noirs with this fruity, textured dessert. Source: http://www.dchandon.com/rec13.html Downloaded April 8, 1998 Domain Chandon wines netsite. Posted to MC-Recipe Digest by Mardi Desjardins on Apr 09, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Blackberries	Butter	Cream	Egg
Eggs	Flour	Mascarpone	Polenta
Powdered sugar	Sugar	Vanilla

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for flavor and categorization

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